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Ingredients
- 2 c. low-fat (1%) lowfat milk
- 1 piece vanilla bean - (3" long) split lengthwise
- 1/4 c. sugar
- 2 tsp cornstarch
- 1 lrg egg
Directions
- Pour lowfat milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add in bean. Bring to simmer.
- Whisk sugar and cornstarch in medium bowl till no lumps remain. Add in egg; whisk till well blended. Gradually whisk warm lowfat milk mix into egg mix. Return to same saucepan; whisk over medium heat till sauce thickens and boils, about 5 min.
- Pour into another medium bowl. Refrigeratetill cool, stirring occasionally, about 4 hrs. (Can be made 2 days ahead. Cover and keep chilled. Before serving, remove vanilla bean and whisk to loosen.)
- This recipe yields about 2 c..
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 104g | |
| Calories 284 | |
| Calories from Fat 44 | 15% |
| Total Fat 4.9g | 6% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 69mg | 3% |
| Potassium 67mg | 2% |
| Total Carbs 55.23g | 15% |
| Dietary Fiber 0.0g | 0% |
| Sugars 50.33g | 34% |
| Protein 6.21g | 10% |
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